Thursday, January 19, 2012

Made the yummiest beef stew tonight!

Just settling down for the night.  Our bellies are full and we're nice and toasty warm with the fire going.  Of course, looking forward to American Idol tonight!  YAY  So glad it's back on!  Love that my little family and I still make the time to just be together and watch it...something so simple, but we enjoy it.


Anyway, I made a new recipe for beef stew for dinner tonight.  It was so simple but so yummy!  I had to share the recipe with you all!  Oh, I'll also share the recipe for the home made bread that I made the other day...it makes 4 loaves, so we had it tonight with the beef stew...perfect with it!



Tupperware Bread  (This is my friend, Erin's recipe...so good and pretty much fool proof!)3 1/2 c. warm water
3 pkgs. of yeast
6 Tablespoons sugar
6 Tablespoons melted butter
4 teaspoons salt
2 eggs, beaten
10 cups flour


TIP: If you don't have a Tupperware bowl, you can use a regular bowl and cover it with a dish towel. Let the dough rise for 30 minutes to 1 hour.

1. Using your large Tupperware bowl, dissolve the yeast in warm water. Add the sugar and melted butter. Stir in salt and beaten eggs. Add the 10 cups of flour last.

2. Stir until thoroughly mixed (the dough will be sticky). Snap on the bowl's cover and put in warm place until the seal pops on the lid.

3. Turn out onto a floured surface. Divide the dough into 4 equal parts and put into greased loaf pans. Cover pans with a dish towel and let rise for 30 minutes.

4. Bake at 350 degrees for 30 minutes or until done. Cool on racks.  (I brush some melted butter over the tops when its warm, makes it shiny & pretty)

Oven Baked Beef Stew

4 TBS flour
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp Season All
1 1/2 lb stew for beef, cut into 1 inch pieces (chuck roast works well)
2 TBS vegetable oil
2 cans condensed tomato soup
2 1/2 cups water
1 1/2 cup chopped onion
1 1/2 tsp dried basil
4 med. potatoes, peeled and diced
4 med. carrots, peeled and chopped

Heat oil in dutch oven.  In small bowl, sift together flour, salt, pepper, garlic powder and Season All.  Coat pieces of meat in flour and add to hot oil.  Brown meat on all sides.  Add soup, water, onion and basil.  Cover and bake at 350 degrees for an hour.  Remove from oven.  Stir.  Add carrots and potatoes.  Replace lid and bake for another hour, until meat and veggies are tender.

Enjoy!

Sunday, January 15, 2012

Finally....I have made the time to post!

Katie & Zach at dinner last Saturday


I've been cooking, really I have.  On the menu last week :stuffed peppers, pepperoni pizza twist, grilled pork chops, and chili.  We took Katie & Zach out to eat at the German place down the road and also tried out the local diner one night.  I just haven't had the time to sit down and blog our weekly menu.  I joined a local gym and actually have been spending a pretty decent amount of time there each morning.  Feels so good to #1 be getting out of the house daily and #2 FINALLY taking the steps I need to make myself feel better inside and out!  I NEVER would have thought I'd look forward to going to the gym all on my own...but I'm loving it! 


Anyway, I have a list of meals to make this week, but no set days.  I've got a busy week ahead, plus want to hit the gym every morning...I'd hate to not stick with the plan I've made.  LOL  Here's what's on the list for the week...


Stuffed shells, beef stew, grilled chicken with spaghetti squash, pierogies and buffalo wings.  I am so in the mood for some baking, but am trying to be good so will hold off until I know Kate's boyfriend is coming over for dinner again and make him the Magic Cookie Bars that I promised him I'd make.  I have a Pampered Chef show Friday night and another Saturday afternoon, so I do not anticipate cooking either of those days...well...at least not here at home.  LOL


Pepperoni Pizza Twist


1 pkg pepperoni slices, diced
1 can chopped black olives
2 TBS fresh parsley, chopped
1/2 cup shredded mozzarella cheese
2 TBS all purpose flour
1 garlic clove, minced
2 pkg Pillsbury French bread dough
1 egg
1 tsp Italian seasoning
fresh Parmesan cheese
pizza sauce


In a sm-med mixing bowl mix pepperoni, olives, parsley, garlic, cheese and flour together.  Set aside.  Place both rolld of dough seam side up on large cutting board.  Slice each down the center but not all the way through.  With rolling pin, flatten a bit.  Add equal amounts of the cheese/olive mixture down the centers of each bread roll.  Pull up sides and ends and pinch until sealed.  Place both seam side down onto cookie sheet and braid together.  Seperte egg, beat egg white with a few drops of water then brush the bread with egg white.  Sprinkle with Italian seasoning.  Make three small slices on top of the "twist."  Bake at 375 for 30 minutes or until a nice golden brown.  heat up pizza sauce and serve with slices of the "twist." 


~Enjoy

Friday, January 6, 2012

Yummy recipe to share

Well, I have yet to sit down and plan out a weeks worth of meals...got hit pretty bad while my folks were here with a not so fun viral crud, kind of bounced on to all of us.  I still feel like I'm recovering and it's been well over a week now.  However, I did cook dinner the other night.  Katie had a few friends over for dinner and this is what she picked for dinner...the three of us loved it, I'm not sure how the friends liked it...but it is worth sharing.  :)

Italian Chicken Pasta Toss6 oz uncooked bow tie pasta
2 plum tomatoes, seeded and diced
1 small onion, diced
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless skinless chicken breasts cut into 1 inch strips
2 tsp olive oil
2 large cloves garlic, pressed
1/2 cup frozen peas
1 tsp Italian seasoning
1 tsp salt
1 oz (about 1/4 cup) grated fresh Parmesan cheese

Cook pasta according to package directions. Drain and keep warm.

Heat oil over medium - high heat in large skillet. Press garlic into skillet. Add chicken. Stir-fry for 5 minutes. Reduce heat to medium. Add all veggies except tomatoes. Stir in Italian Seasoning and salt. Stir-fry for 2 minutes. Add tomatoes and heat for another 2 minutes, stirring gently. Remove from heat.

Stir in warm pasta. Grate fresh cheese over top. Serve immediately.

Enjoy!!